Pathway
What tab is used to learn a new skill?
Training
How much water is used when making lemonade?
8 quarts
What is the color of the multi-surface cleaner?
Blue
What is the black heating bag called?
A TMS Bag
How long can your fingernails be?
No longer than your fingertips when viewed from the open palm
What tab can be used as a quick reference?
Resources
What lid should be used on frosted beverages?
Milkshake lids (even though it's frosted dome lids...)
What are the three mop bucket colors and their uses?
Blue - FOH/Dining Room
Red - Bathrooms Only
Yellow - Kitchen/Raw
What are the two main ways a guest can place a catering order?
Online and over the phone
How many foodborne illnesses are there in a year?
48 million
Where would I get news about new features and updates?
What's New
What should be used to wipe off spills on a cup?
A clean paper towel
What should be done with the SlimLime cookie dispenser on Saturday?
Empty, disassemble, and clean
When should guest information be entered for the deferred order?
While still on the phone with the guest
What is the system used to ensure proper food rotation?
FIFO (First In, First Out)
Which tab gives an overview of all training plans and courses?
Reporting Dashboard
What temperature should the soft drinks be?
40 degrees
What are the two parts of the tea brewer that must be cleaned daily?
The brew cone and the sprayed
What are the four keys of presenting a pickup order?
On-time readiness, Speed, Accuracy and Quality, and Service
What are the correct temperature ranges for a freezer and a refrigerator?
Freezer: -10 to 0 degrees
Refrigerator: 35 to 38 degrees
What is the fastest way to find something?
The Search Bar
What is the correct amount of milkshake base (in oz) to put into a milkshake?
5.5 oz, +/- 0.5 oz
How high off the ground should food products be stored when cleaning shelving?
At least 6 inches
What does TMS stand for?
Temperature Management System
What are the most common restaurant risks?
Improper holding of foods, poor personal hygiene, and lack of proper food safety management systems